LIGHT FRENCH DRESSING
1/2 CUP LOW-SODIUM TOMATO JUICE
2 TBS WINE VINEGAR OR BALSAMIC VINEGAR
1/4 CUP OLIVE OIL
1/2 TSP HONEY
1 CLOVE GARLIC, SPLIT
1/4 TSP SALT
1 TBS MINCED FRESH PARSLEY (OR 1 TSP DRIED CHERVIL)
FRESHLY GROUND PEPPER TO TASTE
1. COMBINE ALL INGREDIENTS IN A JAR. SHAKE THOROUGHLY TO MIX.
2. IF TIME ALLOWS, LET DRESSING SIT IN REFRIGERATOR FOR AT LEAST 1 HR TO ALLOW FLAVORS TO MELD.
3. POUR OVER SALAD GREENS AND SERVE.
YIELDS 1 CUP = 32 CALORIES/TBS